Golden fried potatoes with tarragon vinegar

Instructions

1. In small saucepan, bring vinegar and 1 tsp salt to a simmer over medium heat. Remove from heat and pour over tarragon in small bowl. Set tarragon vinegar aside to cool completely.
2. In large pot, add potatoes, 2 tsp salt and cold water to cover potatoes by 2.5 cm (1 inch). Bring to a boil over medium-high heat. Reduce heat to a simmer and cook potatoes until they are cooked through and tender but not falling apart, about 6 minutes. Drain potatoes from water and arrange in single layer on sheet pan lined with kitchen towel. Cool completely.
3. In large dry pot, heat 7.5 cm (3 inches) duck fat over medium-high heat to 150°C (300°F). Add potatoes and cook, stirring occasionally, for 8 to 10 minutes, or until potatoes are completely tender and light golden brown in color. Using slotted spoon, transfer potatoes to sheet pan and cool slightly.
4. Increase oil temperature to 190°C (375°F). Fry potatoes 3 to 4 minutes, or until deep golden brown and crispy. During final 30 seconds of frying, add rosemary to oil. Using slotted spoon, transfer potatoes and rosemary to bowl and toss with parsley, salt and freshly ground black pepper. Serve with tarragone vinegar on the side.